Evaluation of sweet potato flour as a wheat flour substitute in the development of edible spoons
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Abstract
The study investigated the effect of substituting sweet potato flour for wheat flour in developing edible spoons. The results suggested that F2 (20% sweet potato flour substitution) had the most optimal properties. It has the highest sweet potato flour substitution, which showed no signs of sugar decomposition. Moreover, it has a good balance of good nutritional content, low water absorption, adequate relative hardness, and is readily biodegradable. Furthermore, consumers had a positive reception of its use as an alternative to plastic spoons.
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